Julie Madawi


This has been my "go to" pumpkin pie recipe for almost forty years! Over the years I have used my own pumpkin puree and fresh grated nutmeg to make it extra special. My family would have a fit if this pie wasn't on the Thanksgiving sideboard every year!


★★★★★ 1 vote

6 to 8
20 Min
1 Hr


  • 1 box
    pillsbury refrigerated pie crusts
  • 2 c
    pumpkin, canned or cooked - see directions
  • 1 1/2 c
    milk, evaporated or cream
  • 1/4 c
    brown sugar, firmly packed
  • 1/2 c
    white sugar
  • 1/2 tsp
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp
    nutmeg, grated or allspice
  • 1/8 tsp
    clove, ground
  • 2
    eggs, slightly beaten
  • ·
    whipped cream, sweetened



  1. If planning on using fresh pumpkin puree, prepare the night before. Slice pie pumpkins in half, leaving seeds in. Place cut side down on foil lined baking sheet and bake at 350 degrees until pierces easily with a fork, approximately 60-90 minutes.
  2. Once tender, remove and let cool. Remove the seeds and strings, then scoop out the pumpkin pulp and place into a large colander resting in a large bowl to catch the liquid. Cover and place in refrigerator overnight.
  3. The next day, remove the pumpkin from the fridge and allow to warm to room temperature for a couple of hours. Place the pumpkin pulp into a food processor (in two, 2 cup batches if making a double recipe) and process until smooth.
  4. Preheat oven to 425 degrees.
  5. Combine the sugar, salt, and spices in a large bowl and blend together using a fork. Measure and add pumpkin pulp, evaporated milk, and eggs; mix until well blended.
  6. Line large pie pan with two crusts that have been rolled out to 11 inches to fit the pie pan, crimp the edges. Pour pumpkin pie mixture into the pie crust.
  7. Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees, rotate pies in the oven, and cover the pie edges with a pie crust shield. Continue baking for another 45 minutes or longer until the edge of the pie reaches 205 degrees, and the center reaches 195 degrees.
  8. Remove the pie from the oven and allow to cool on a rack; store in the refrigerator when cool.
  9. Serve with sweetened whipped cream, if desired.
  10. NOTES: Makes one, 9-inch Single-Crust Pie. I always double this recipe and make two large pumpkin pies. I like to make my own pumpkin puree and I also grate my own nutmeg and make sure to get the best cinnamon and ginger I can get my hands on.

Printable Recipe Card


Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American

Show 2 Comments & Reviews

15 Breakfast Recipes You Need in Your Recipe Box

15 Breakfast Recipes You Need in Your Recipe Box

Melt-in-your-mouth apple donuts, ooey gooey cinnamon rolls, coffee cakes bursting with blueberry and cheesy breakfast casseroles, we’re drooling for these breakfast recipes. Getting the family to wake up is hard unless you have these recipes in your arsenal. Once the delicious smells reach their noses, the whole family will come running to the kitchen. Whether […]

14 Lazy Weeknight Dinner Ideas

14 Lazy Weeknight Dinner Ideas

Having one of those “ugh, I don’t feel like cooking” kind of days? These fix it and forget it recipes are here to save the day. Super easy with minimal prep work, you won’t have to stand over a stovetop for an hour to make these weeknight meals. With little effort, you’ll have a family-approved […]

26 Treasured Old-School Recipes

26 Treasured Old-School Recipes

What’s old is new again! While experimenting in the kitchen is fun, there is something about old-school, tried and true recipes that have our heart. Old-fashioned recipes have the ability to transport our taste buds to simpler times. From pound cake to banana pudding, biscuits to clam chowder, they’re made with simple ingredients and always […]